Quinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MorePan-Seared Summer Squash w/ Garlic & Mint
2 pounds summer squash, sliced lengthwise, 1/2 inch thick 2 TBSP lemon juice 2 TBSP fresh mint leaves, torn into pieces 2 garlic cloves, finely chopped 1 tsp pure salt 1/2 tsp crushed red pepper flakes 3 TBSP extra virgin olive oil freshly ground black pepper Warm a large (dry) skillet or griddle over medium heat. Arrange the squash in a single layer & sear until speckled w/ brown & beginning to blacken, about 5 mins. Flip the squash & cook for 4 – 5 mins more. Repeat w/ remaining squash. In a serving bowl, combine the lemon juice, mint, garlic, salt & red pepper...
Read MoreSesame Millet
1 cup millet 3 cups water 1 tsp pure salt 2 TBSP extra virgin olive oil 3 TBSP toasted sesame seeds (more or less) Rinse millet in a mesh strainer & drain. Boil water, add salt & millet, cover & simmer on low heat for about 25 mins. Remove from heat & let stand for 5 – 10 mins, covered. While millet is standing, toast sesame seeds in a small skillet over low heat for about 5 mins, stirring frequently to prevent burning. Mix seeds and olive oil into the millet & serve. ______________________________________________________________________________________ SIDE...
Read MoreCollard Greens w/ Tahini Sauce
2 TBSP coconut oil 1 medium onion, sliced thinly 1 bunch collard greens 3 TBSP tahini 6 TBSP water 1 TBSP ume plum vinegar drizzle of toasted sesame oil Rinse and chop greens & set aside. Heat coconut oil in saute pan, add onion and cook gently over medium low heat until translucent (approx 10 mins). Add greens and stir well. Cook until wilted & softened (approx 10 mins). In the mean time, make sauce by combining tahini, water & vinegar in a small bowl. When the greens are just about done, pour half of the sauce into the saute pan & mix thoroughly until greens are coated....
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
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